Yogurt Chicken Kebabs

Yogurt Chicken Kebabs with Tomato Salad

Image Credit : http://www.womansday.com/

1 c. plain nonfat Greek yogurt

2 clove garlic

0.50 tsp. ground cumin

Kosher salt and black pepper

1.50 lb. boneless, skinless chicken breasts

1 lb. tomatoes (such as plum, beefsteak, cherry or grape)

1 shallot

0.50 c. fresh flat-leaf parsley leaves

1 tbsp. red wine vinegar

2 tbsp. olive oil

Direction : 

In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 tsp salt and 1/4 tsp pepper. Thread the chicken onto 8 skewers and add them to the yogurt mixture, turning to coat. Refrigerate for at least 10 minutes and up to overnight.

Meanwhile, in a large bowl, combine the tomatoes, shallot, parsley, vinegar, oil, and 1/4 tsp each salt and pepper.

Heat a grill or a grill pan over medium-high heat. Oil the grill and cook the chicken, turning occasionally, until cooked through, 8 to 10 minutes. Serve with the tomato salad.

Recipe Credit : http://www.womansday.com/

Loaded Potato and Buffalo Chicken Casserole

Image Credit : http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1⁄3 cup olive oil

1 1⁄2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping

2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

DIRECTIONS

Preheat oven to 500F (This is NOT a typo, 500F is correct!) .

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

Recipe Credit : http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413

Kung Pao Chicken

Image Credit : http://en.wikipedia.org/

1 pound skinless, boneless chicken breast halves - cut into chunks

 2 tablespoons white wine

 2 tablespoons soy sauce

 2 tablespoons sesame oil, divided

 2 tablespoons cornstarch, dissolved in 2 tablespoons water

 1 ounce hot chile paste

 1 teaspoon distilled white vinegar

 2 teaspoons brown sugar

 4 green onions, chopped

 1 tablespoon chopped garlic

 1 (8 ounce) can water chestnuts

 4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. 

Chicken Wontons

Image Credit : http://www.taste.com.au/

All purpose flour  1 Cup

Corn flour ½ Cup

Melted butter 2 Teaspoons

Salt  0

Hot water  ¾ Cup

Minced chicken(paste)  1 Cup

Til seed oil 1 Teaspoons

Msg  1 Pinch

Cabbage(finely chopped) ½ Cup

Egg yolk(yellow) 2 Numbers

Soya sauce  1 Teaspoons

Hoisin sauce(optional)  1 Tablespoons

Coriander leaves  1 Bunch

Spring onions  1 Tablespoons

Carrot  1 Tablespoons

Green chillies  1 Teaspoons

Ginger  1 Teaspoons

Garlic 1 Teaspoons

Oil  0

Crushed pepper  ½ Teaspoons

Wonton sheets(small)  4 Numbers

Direction 

1. Take all purpose flour in a bowl and add corn flour, melted butter, salt, hot water slowly and mix it into a dough.

2.            For chicken stuffing take mince chicken in a bowl then add til seed oil, salt, msg, cabbage, egg yolk , soya sauce, hoising sauce, coriander leaves, spring onions, crushed pepper, carrot , green chillies, ginger, garlic and mix well.

 3.           Add water and mix again.

4.            Take the wonton sheet and wet the edges with water then keep the mixture in between and fold it.

5.            Seal it by pressing with fingers and attach both the edges by applying little water.

6.            Repeat the process with every sheet and make the wontons.

 7.           Once all the wontons are made fry them in hot oil till golden brown.

8.            Take them out on a tissue paper and serve hot with any kind of sauce

Chicken Manchurian

Image Credit : http://www.mealbucket.com/

Ingredients

• 1 Kg chicken(cut into medium length peices )
• 2 tbsp ginger garlic chopped finely
• green chillies finely chopped
• 1 cup spring onion, chopped
• red chilli powder 1 tsp or as per taste
• sugar
• 1 tsp soya sauce
• 1 tbsp heaped tomato ketchup
• 1 tsp red chilli sauce
• 3 tbsp heaped corn flour
• red colour a pinch
• salt as per required
• 1- 1½ cup chicken stock or water (as per the consistency of gravy you want)

Directions

• first wash the chicken peices thoroughly and let it dry on an absorent paper.
• In a bowl add chicken peices ,2tbsp cornflour and sugar and liitle salt.
• let it marinade for 1 to 2 hours. deep fry the chicken pieces.
• in a wok, heat a little oil and  add ginger garlic and green chillies to it and fry for a minute.
• now add half of the spring onions along with red chilli powder and pinch of color.
• add the fried chicken to it .
• now add soya sauce tomato ketchup and red chilli sauce in it.adjust the salt
• mix all the ingredients very well.
• now add the chicken stock or water
• bring it to a boil.
• now add the cornflour water mixture.mix it well and let it simmer for few minutes.
• garnish it with remaining spring onions and serve hot.

Chicken Tikka

Ingredients

Boneless skinless chicken breasts 1 kg

Plain natural yogurt 2 cup

Garlic clove, finely chopped 4

Curry powder 2 tsp

Fresh ginger, finely chopped 1 inch

Paprika 1/2 tsp

Ground cumin 2 tsp

Ground coriander 2 tsp

Tomato paste 2 tbsp

Lemon juice 2 tbsp

Directions

In a bowl, mix together all the ingredients except the chicken; refrigerate overnight.

Add the chicken breasts, cut in 1, 1/2 inch cubes, to marinate in before-mentioned bowl; cover and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F.

Bring the chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).

Place on a baking tray and bake in the oven for about 20-35 minutes.

In the last 5 minutes of cooking, you can drizzle 3 tablespoons of butter over the chicken (optional).

Fried Chicken

Deep South Fried Chicken

Ingredients

1 cup shortening

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 (2 to 3 pound) whole chicken, cut into pieces

Directions

Heat the shortening in a large, cast iron skillet over medium-high heat.

In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Fried Chicken

Herb-Fried Chicken

ingredients

1              pound chicken, washed and cut into 8 serving pieces

2              cups all-purpose flour

½             cup snipped fresh sage or parsley

1              teaspoon cracked black pepper

3              eggs

½             cup milk

Peanut oil for frying

Small fresh sage leaves

Lemon wedges

directions

1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.

2. In bowl combine flour, the 12 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.

3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.

4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.

Image and Recipe Credit: www.bhg.com

chicken paprika

ingredients

8  ouncesfresh mushrooms, sliced (3 cups)

1  medium onion, chopped (1/2 cup)

2  clovesgarlic, minced

1/4  cupmargarine or butter

2 to 3  teaspoonsHungarian paprika or paprika

1/4  teaspoonpepper

2  cupscubed cooked chicken (10 ounces)

1  14-1/2-ounce canchicken broth

2  tablespoonstomato paste

1  8-ounce cartondairy sour cream or light dairy sour cream

3  tablespoonsall-purpose flour

  Hot cooked wide noodles

  Snipped parsley (optional)

directions

1. In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.

2. Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings.

nutrition information

Per serving: Calories 587, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 127 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 32%, Vitamin C 5%, Calcium 11%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe credit: http://www.recipe.com/chicken-paprika/

BBQ Chicken

Burnt Garlic & Thyme-rubbed BBQ Chicken

Ingredients
1 boneless chicken leg
1 boneless xhicken breast
100 gms rice
25 ml BBQ sauce
2 gms rosemary
5 gms burnt garlic
125 gms zucchini
50 gms red pepper
50 gms yellow pepper
10 gms mixed fresh herbs

Method

1. Marinate chicken with burnt garlic, rosemary, salt, oil and pepper overnight.
2. Cook on charcoal grill carefully.
3. Serve hot with herb rice, BBQ sauce & grilled vegetables.

Chicken Chili

ingredients

• 12 oz. skinless, boneless chicken breast halves, chopped
• 1 large onion, chopped
• 1-1/2 tsp. chili powder
• 1-1/2 tsp. ground ginger
• 1/4 tsp. cayenne pepper
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 1 14-oz. can unsweetened coconut milk
• 1 Tbsp. peanut butter
• 1 15- to 19-oz. can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 Tbsp. chopped fresh basil
• Hot cooked jasmine rice
• Fresh basil and sliced jalapeños (optional)

directions

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.

Image and Recipe Credit: http://www.bhg.com

Chicken Kabobs

Thai-Spiced Chicken Kabobs

ingredients

• 1 small fresh pineapple ( 3 to 3-1/2 lb.)
• Nonstick cooking spray or cooking oil
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 recipe Thai Brushing Sauce (see recipe below)
• 1 tablespoon butter, melted
• 1 tablespoon packed brown sugar (optional
• Hot cooked rice (optional)
• Fresh basil leaves (optional)
• Whole fresh red chile peppers (optional)

directions

1. Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.
2. Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.
3. Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.
4. In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.
5. Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.
6. Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

recipe source: BHG.com

roasted chicken

herb roasted chicken

ingredients

• 1/4  cup  snipped fresh herbs (such as basil, rosemary, marjoram, or sage) or 4 teaspoons dried mixed herbs, crushed
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1  3-pound  whole broiler-fryer chicken
• 2  cups  1/2-inch-long carrot pieces
• 1  cup  pearl onions, peeled
• 2  teaspoons  olive oil
• 1  10-ounce package  frozen peas, thawed
•     Fresh rosemary (optional)

directions

1. For herb rub, combine the herbs, salt, and pepper. Rinse chicken; pat dry with paper towels. Loosen skin on chicken breast. Using your fingers, carefully spread half of the herb rub under the skin. Skewer neck skin to back; tie legs to tail. Twist wings under back.

2. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F oven for 30 minutes.

3. In a 1-1/2-quart casserole combine carrots and onions. Toss with the remaining herb rub and the olive oil. Cover; place in oven. Roast about 45 minutes more or until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F), and vegetables are tender, adding peas to the casserole the last 15 minutes of roasting. If desired, garnish with fresh rosemary. Makes 6 servings.

nutrition facts

• Calories293, 
• Total Fat (g)14, 
• Saturated Fat (g)4, 
• Cholesterol (mg)79, 
• Sodium (mg)230, 
• Carbohydrate (g)13, 
• Fiber (g)4, 
• Protein (g)27, 
• Percent Daily Values are based on a 2,000 calorie diet

Image and Article: bhg.com

chicken

tomato-apricot chicken

ingredients

• 4    boneless, skinless chicken breasts
• 1  Tbsp.  olive oil
• 1  clove  garlic, sliced
• 1  28-oz. can  undrained diced tomatoes
• 1/2  cup  snipped dried apricots
• 1/3  cup  golden raisins

directions

1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots, and raisins; bring to boiling. Reduce heat and simmer, covered, 3 to 5 minutes or until chicken is cooked through (no pink remains). Uncover and cook to desired consistency. Season to taste with salt and pepper. Makes 4 servings.

nutrition facts

• Calories314, 
• Total Fat (g)5, 
• Saturated Fat (g)1, 
• Monounsaturated Fat (g)3,
• Polyunsaturated Fat (g)1, 
• Cholesterol (mg)82, 
• Sodium (mg)636, 
• Carbohydrate (g)34,
• Total Sugar (g)24, 
• Fiber (g)6, 
• Protein (g)36, 
• Vitamin C (DV%)63, 
• Calcium (DV%)8,
• Iron (DV%)14, 
• Percent Daily Values are based on a 2,000 calorie diet

Recipe Source: BHG.com

Chicken Alfredo

Chicken Alfredo and Rice Casserole

ingredients

• 1 10-oz. container refrigerated light Alfredo pasta sauce
• 1/2 cup milk
• 2-1/2 cups cooked white rice or wild rice
• 2 cups cubed cooked chicken
• 1 cup frozen peas
• 1/3 cup chopped bottled roasted red sweet peppers
• 1/4 cup slivered almonds, toasted (optional)
• 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 cup soft bread crumbs
• 1 Tbsp. butter, melted

directions

1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

recipe source: BHG.com

Chicken Biryani

Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Roasted cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

Saffron a pinch

1 tsp Coriander Powder

2 tbsp Green Coriander Leaves

Salt to taste

7 tbsp Oil

Preparation:

    * Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder,       roasted cumin powder, garam masala, coriander powder and salt. Stir well.

    * Marinate the chicken with this mixture and keep aside for 3-4 hours.

    * Heat oil in a pan. Fry the onions until golden brown.

    * Add the marinated chicken and cook for 10 minutes.

    * Add 4 cups of water to the rice. Mix saffron in milk and add to it.

    * Add cardamom powder. Add the chicken pieces.

    * Pressure cook the rice. Mix gently.

    * Garnish with green coriander leaves and serve hot.